Flan Recipe – Cream Cheese Flan

Flan is a very popular Latin American dessert ans is also known as crème caramel.It is a custard that is topped with a soft caramel sauce which is smooth, decadent and creamy. Flan is gluten free.

This flan recipe is made with cream cheese which makes it even creamier. Perhaps the hardest thing about this recipe — and it really is not hard if you know what you are doing — is making the caramel. Everything else is a matter of placing ingredients in a large bowl and whisking or in a blender.

You have to let this flan recipe sit overnight for perfect results so please plan accordingly. I promise you it is definitely worth the wait.

This is what you are going to need for this wonderful flan recipe:

Serves 12

FOR THE CARAMEL:
1 cup sugar

Place the sugar in a heavy bottom pan, on a burner on high. Shake the pan a little a couple of times. Lower the heat to low as soon as the sugar starts melting. Start swirling the sugar inside the pan – swirl, leave alone; swirl, leave alone – until all the sugar has melted. Let it brown to your preference. The darker the caramel, the more bitter the sugar will be.
Pour into a mold and allow cooling. Be careful not to burn yourself with melted sugar. It will damage and hurt you.

Heat the oven to 350 degrees. Place all the ingredients in a blender. Blend until smooth. Pour flan into mold with caramel.
Place the mold into an oven proof dish. Place it in the middle. Slowly pour enough boiling water into the pan, so as to reach the mold half way up on the sides. Carefully place the pan into the oven.

Cook the flan in the oven for about 1 hour – until you have a soft crust on top and a knife comes out with a light film that is not liquid. Remove the flan from the pan and allow it to cool down completely. Once cooled down. Cover it with plastic wrap and refrigerate it overnight.
Carefully run a knife on the sides of the mold, to release the flan. Place a serving dish directly over the mold – making sure the mold is in the middle. Quickly flip the mold onto the dish. Allow the flan and the caramel to fall out of the mold before removing it. Slice and enjoy!

My name is Mary Ann Allen and I am here to help you get organized so you can save money on groceries and feed your family healthy, nutritious food. My multi-cultural cooking background comes from being born in the US and raised in Bolivia. I have 5 kids and own around 400 cook books. I absolutely love to cook!

Gemma

I make this for certain occasions and everyone raves over it. It really is so easy to make. I use a few more eggs (~8) to make it a little firmer and it’s still soft just a little less jiggly. I like them both ways, really. I get a lot of repeat requests for this. I guarantee it will be a hit.

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